Ingredients:

-2 medium eggplants (about one pound each)
-salt
-2 large eggs, beaten
-3/4 cup plus 1 1/2 cups plain dry bread crumbs
-1/2 cup freshly grated Pecorino Romano
-1/4 cup chopped fresh flat-leaf parsley
-ground black pepper
-oil for frying

1. Trim off the stems of the eggplants and cut them lengthwise in half
2. Bring a large pot of water to a boil
3. Add the eggplant and salt to taste
4. Cook until tender, about 15 minutes
5. Place the eggplant in a colander to drain and cool completely
6. When they are cool, squeeze the eggplants gently to extract excess liquid
7. Chop them very fine and place them in a large bowl
8. Add the eggs, 3/4 cup of the bread crumbs, the cheese, parsley, 1 teaspoon salt, and pepper to taste
9. Spread the remaining 1 1/2 cups bread crumbs on a piece of wax paper
10. Shape the mixture into patties about 1/2 inch thick
11. Roll the patties in the bread crumbs, patting the crumbs on well
12. Place the patties on a baking sheet to set up, about 15 minutes
13. Pour oil into a large heavy skillet
14. Heat over medium heat until a bit of the crumbs sizzle when dropped in the oil
15. Carefully place some of the patties in the pan, leaving a little space between them
16. Fry them, turning once, until evenly browned, about 10 minutes
17. Transfer the fritters to paper towels to drain, then serve immediately or keep warm in a low oven while frying the remainder